CN1974790A - Method of preventing high fructose syrup from crystallizing - Google Patents
Method of preventing high fructose syrup from crystallizing Download PDFInfo
- Publication number
- CN1974790A CN1974790A CNA2006101673201A CN200610167320A CN1974790A CN 1974790 A CN1974790 A CN 1974790A CN A2006101673201 A CNA2006101673201 A CN A2006101673201A CN 200610167320 A CN200610167320 A CN 200610167320A CN 1974790 A CN1974790 A CN 1974790A
- Authority
- CN
- China
- Prior art keywords
- high fructose
- fructose syrup
- maltodextrin
- crystallizing
- crystallization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021433 fructose syrup Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 23
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 23
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 23
- 239000005715 Fructose Substances 0.000 claims abstract description 7
- 229930091371 Fructose Natural products 0.000 claims abstract description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002425 crystallisation Methods 0.000 abstract description 12
- 230000008025 crystallization Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to production of no-crystallization high fructose syrup, and is especially method of adding small amount of crystallization inhibiting matter to inhibit the crystallization of 42 % concentration high fructose syrup in low temperature condition. Into 44 % concentration high fructose syrup, maltodextrin with the DE value of 16-18 % and in the amount of 4 % is added. When there is no requirement of fructose content not lower than 42 %, 42 % concentration high fructose syrup may be added. Adding small amount of maltodextrin or high fructose syrup has no influence on the quality of the high fructose syrup and can reduce the crystallization tendency obviously.
Description
Technical field
The present invention relates to the storage of high fructose syrup, specifically, is a kind of method of preventing high fructose syrup from crystallizing.
Background technology
In recent years, China's Dian Fentang development rapidly, and is more rapid as the high fructose syrup development of sucrose substitute particularly owing to sucrose price increase in recent years, but owing to reasons such as technology, facility investments, high fructose syrup is at present still based on 42% high fructose syrup.42% high fructose syrup mainly contains glucose and fructose, and the two total content reaches 96%, and concentration reaches 71%, has formed the glucose supersaturated solution under the low temperature, simultaneously because glucose has the characteristic of easily separating out, thereby causes high fructose syrup from crystallizing.High fructose syrup from crystallizing is a kind of spontaneous phenomenon, and (high fructose syrup is stored under cold condition and promptly occurred crystallization in 15-20 days, causes difficulty to producer and user's storage but it is really to having caused very big inconvenience in manufacturer's storage and the client's use.High fructose syrup producer between staging life crystallization will be difficult to sell, and crystallization appears in user before use, then needs heating dissolving again, puts to no little inconvenience to use), therefore avoiding or delay high fructose syrup from crystallizing is a very important use research.
Summary of the invention
The objective of the invention is to, a kind of method of preventing high fructose syrup from crystallizing is provided.
The present invention solves the technical scheme that its technical problem takes:
The present invention is the maltodextrin that adds DE value 16-18% in 44% high fructose syrup, addition 4% (high fructose syrup and maltodextrin are all in butt weight).
Described maltodextrin is the liquid maltodextrin, also can be the powdery maltodextrin.If use the powdery maltodextrin, then the maltodextrin powder needs heating for dissolving in advance to become the solution of concentration 71wt%, and then in butt weight, the amount by 4% adds in the high fructose syrup, mixes post-heating to 65 and ℃ keeps 25-30 minute.
If do not require fructose content 〉=42%, then use the high fructose syrup of fructose 42% to get final product.
Maltodextrin has good anti-crystallization, the maltodextrin of DE value 16-18% particularly, and its flowability and anti-crystallization are all better, by proportioning high fructose syrup and maltodextrin are mixed before the high fructose syrup enrichment process, and can is finished product behind vacuum concentration.Maltodextrin and high fructose syrup all are Dian Fentang products, and addition is low, do not influence the high fructose syrup quality.
Described DE value is also referred to as the equivalent dextrose equivalent value, is expression starch or the converted starch total reduction value when calculating by glucose, represents with the percentage to total dry matter.DE value of the present invention is measured according to GB GB12099-89 method.
The invention has the advantages that: common 42% high fructose syrup is placed under 10 ℃ of cold condition and was promptly occurred crystallization in 15-20 days, crystallization just appears in the product of producing through present method after 45 days, and crystallization degree obviously alleviates, and does not influence use, and very big application value is arranged.
Embodiment
Embodiment 1
In the high fructose syrup production process, in butt weight, the high fructose syrup 100kg of fructose content 〉=44% is sneaked into the liquid maltodextrin of the DE value 16-18% of 4kg, after stirring, vacuum concentration is to dry-matter 〉=71%, fructose content 〉=42%.
Embodiment 2
If the maltodextrin of the DE value 16-18% that will add is a powdery, then the powdery maltodextrin needs heating for dissolving in advance to become the solution of concentration 71wt%, in butt weight, the amount by 4% adds in the high fructose syrup then, mixes post-heating to 65 ℃ maintenance 25-30 minute.
More than the method for preventing high fructose syrup from crystallizing provided by the present invention is described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (5)
1. the method for a preventing high fructose syrup from crystallizing is characterized in that: in the high fructose syrup of fructose content 〉=44%, add the maltodextrin of DE value 16-18%.
2. the method for preventing high fructose syrup from crystallizing according to claim 1, it is characterized in that: described maltodextrin is the liquid maltodextrin.
3. the method for preventing high fructose syrup from crystallizing according to claim 1, it is characterized in that: described maltodextrin is the powdery maltodextrin.
4. the method for preventing high fructose syrup from crystallizing according to claim 3, it is characterized in that: the first heating for dissolving of described powdery maltodextrin becomes the solution of concentration 71wt%, then in butt weight, the amount by 4% adds in the high fructose syrup, keeps 25-30 minute after mixing post-heating to 65 ℃.
5. according to the method for claim 1 or 2 or 3 described preventing high fructose syrup from crystallizing, it is characterized in that: press the butt weight percent meter, the add-on of described maltodextrin is 4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101673201A CN1974790B (en) | 2006-12-27 | 2006-12-27 | Method of preventing high fructose syrup from crystallizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101673201A CN1974790B (en) | 2006-12-27 | 2006-12-27 | Method of preventing high fructose syrup from crystallizing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1974790A true CN1974790A (en) | 2007-06-06 |
| CN1974790B CN1974790B (en) | 2010-06-09 |
Family
ID=38125136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101673201A Expired - Fee Related CN1974790B (en) | 2006-12-27 | 2006-12-27 | Method of preventing high fructose syrup from crystallizing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1974790B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932005A (en) * | 2014-05-21 | 2014-07-23 | 山东福田药业有限公司 | Anti-crystallization liquid xylitol compound sweetener and preparation method thereof |
| CN108300813A (en) * | 2018-01-04 | 2018-07-20 | 山东香驰健源生物科技有限公司 | A method of delay high fructose syrup from crystallizing |
-
2006
- 2006-12-27 CN CN2006101673201A patent/CN1974790B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932005A (en) * | 2014-05-21 | 2014-07-23 | 山东福田药业有限公司 | Anti-crystallization liquid xylitol compound sweetener and preparation method thereof |
| CN108300813A (en) * | 2018-01-04 | 2018-07-20 | 山东香驰健源生物科技有限公司 | A method of delay high fructose syrup from crystallizing |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1974790B (en) | 2010-06-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: LUZHOU BIO-CHEM. TECHNOLOGY (SHAANXI) CO., LTD. Free format text: FORMER OWNER: WANG DEYOU Effective date: 20111012 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 276400 LINYI, SHANDONG PROVINCE TO: 713100 XIANYANG, SHAANXI PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20111012 Address after: 713100, 54, Yu Xing Road, Xingping, Shaanxi, Xianyang Patentee after: Lu Zhou Biotechnology (Shaanxi) Co., Ltd. Address before: 276400 No. 18, Lu Chau Road, Yishui County, Shandong Province Patentee before: Wang Deyou |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100609 Termination date: 20141227 |
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| EXPY | Termination of patent right or utility model |